Mulino Marino Tipo 0 Italia
StrongItaly
Organic roller-milled Italian soft wheat for medium-short fermentation. Suitable for bread, focaccia, tray pizza and plate pizza.
How the calculator uses this flour
- Fermentation window. With W 290 and 13% protein, the dough peaks after about 8.5 h at 22°C, inside a 4.5–14 h window. In the fridge at 4°C, it holds up to 44 h.
- Hydration range. From its specs, Pandough estimates 63–73% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Organic roller-milled Italian soft wheat for medium-short fermentation. Suitable for bread, focaccia, tray pizza and plate pizza.
Bakes with this flour
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Technical Specifications
Absorption | 63% |
Tipo 0 Italia vs Nobilgrano N Blu Tipo 0
Strength
Strong · W 290Strong · W 290P/L
0.600.55-0.05Protein
13%13%Hydration
——Maturation
——Tipo 0 Italia vs Nobilgrano N Blu Tipo 0
Tipo 0 Italia | ||
|---|---|---|
Strength | Strong · W 290 | Strong · W 290 |
P/L | 0.60 | 0.55-0.05 |
Protein | 13% | 13% |
Hydration | — | — |
Maturation | — | — |